Have you ever tried Baby Corn Rice before? Trust me it is an absolute delight!
I don’t think there is a recipe for a baby corn rice but I have managed to come one with one. If you follow me on Instagram, you would know often I post my recipe videos on the Insta stories and I do get a lot of response and requests.
How did this Baby Corn Recipe come about?
A few months ago my cousin was visiting us in Singapore and I was planning a menu for dinner. I wanted to make something healthy, low in calories so I made my favourite recipe Andhra Chicken with this Baby Corn rice and a Paneer Curry. It was an amazing combination, this rice went so well with that creamy gravy. I knew I had to develop this recipe further ahead.
After making it for a few times I have perfected this recipe. This incredibly flavorful rice goes so well with just a simple coriander mint chutney or a simple tomato-based curry.
How to cook rice for the Baby Corn Rice?
Before we get to the rice I would share a few things about this recipe, most of the times you would see rice grains cooked with the spices, onions and liquid. You wouldn’t see that in my rice recipes, there are two reasons for that, 1: I don’t like the rice starch in it because it’s not very healthy to eat that and 2: I don’t like the texture of the rice grain after it gets cooked. So I cook the rice and then mix it with all the spices.
Variations of the Baby Corn Rice:
You can add paneer, soya chunks, cooked chickpeas to give different flavour and textures to this rice.
Do give this recipe a try and I am sure you are going to love it.
Ingredients:
- 200g baby corn cut in halves
- 1 ½ cup basmati rice cooked (slightly undercooked)
- 150g frozen defrosted green peas
- 150g or 2 onion finely sliced
- 1 tsp each ginger and garlic paste
- 1 tsp green chilli paste
- ½ tsp black pepper
- ¼ tsp cinnamon powder
- Salt to taste
- A big pinch of jaggery of sugar
- 1 ½ tbsp butter or ghee
- 1 tsp oil
- 1 bay leaf and cinnamon stick
- 1 clove, a few peppercorns and cardamom
- Fresh coriander for garnishing
Instructions:
Boil water with good amount of salt and cook the rice till it’s cooked but slightly undercooked. Strain it and keep it aside.
Heat 1 oil and brown the baby corns. Season them with salt and pepper. Keep it aside.
Heat ghee or butter and add the whole spices, add in the onion, salt and saute till they are golden. Add in the ginger, garlic and chilli paste. Saute till the onion is brown.
Take half of the onion out and keep it aside.
Add 2 tbsp of water to rest of the onions in the pan. Mix well. Add rice and very lightly toss it.
In a separate pan, add rest of the onions, browned baby corn and toss it well. Add in the green peas and mix well. Add some salt and pepper to season it.
Add this hot mixture to the heated rice. Garnish with fresh coriander.
Serve hot!
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